Ingredients: 10 portions
125gr Mango puree
125gr orange juice
100gr fresh mango
20gr red bell pepper
10gr coriander leave
1200gr Foie gras
60gr orange juice (for the foam)
60gr almond flakes
40gr micro herbs
50gr white balsamic vinegar
60gr Sea salt Maldon
• Take the mango puree and the orange juice and add the kappa.
• Bring it to boil then put in the container to set.
• When it is set, put it in the robot coupe and blend it until it will be puree.
• Cut the fresh mango in cubes add the vinegar, julienne of bell pepper, fine chopped coriander.
• Add sea salt for seasoning.
• Roast the almond flakes till golden in color
• Pan sears the foie gras add sea salt for seasoning.
• Present all ingredients as per above picture.